Mid Winter Christmas Dessert was to die for! A fabulous Cassata and chocolate coated Truffles came from Georgia's kitchen, and a Chocolate Almond cake topped with Gingerbread and Chocolate Macarons (gluten free) made by the fabulous Nadine of The Divine Family Tree. YUM! The smells, laughter and warmth of the night were worth the effort. Georgia's truffles are simple to make but morish, and she passed on her recipe. These are easy peasy so give them a try for your next dessert treat.
Georgia's Truffles
2 packs of Toffee Pops (but you could also use Mint Slice biscuits)
1 tub of cream cheese.
Chocolate Melts
Apricot (or any dried fruit) morsels for decorations
Method
1. Process the Toffee pops in a food processor until crumbly
2. Gradually add cream cheese to the mixture until the consistency is good for balling.
3. Pop them in them fridge for 30 minutes
4. Put the chocolate melts into a bowl and microwave until melted. If unsure, microwave in 30 second bursts
5. Dunk the chilled balls into the melted chocolate and place on baking paper to set.
No comments:
Post a Comment